Coconut Shrimp with Calypso Punch Relish
Yields 6 servings
2 lb Shrimp-large w/ tails,
1 x Peeled and
deveined
4 ea Eggs, large
1/2 c Honey
2 ts Cayenne pepper
1/2 ts
1 1/2 c Flour,
all-purpose, sifted
1/2 c Cornstarch
1 tb Curry powder
4 c Bread crumbs,
fine
2 c
Coconut-unsweetened shredded
1 tb Orange zest, grated-thin top
1 x Layer of orange
peel
5 c Canola oil, about
CALYPSO PUNCH RELISH
1 c Pineapple, fresh,
diced fine
1 c
1/2 c Jicama, finely
diced
1/4 c Red Onion,
finely diced
1 tb Lime juice, fresh
1 tb Ginger, fresh, minced
1 tb Mint, fresh, minced
1 tb Jalapeno chili, minced, opt.
1 tb Honey
1 x Salt to taste
Wash and dry shrimp and set aside. Beat eggs, honey, cayenne pepper, and hot
sauce together. When well beaten, pour
into a shallow bowl. Combine flour,
cornstarch and curry powder in a shallow bowl.
Then, combine bread crumbs, coconut, and orange zest in a third
bowl. Dip each shrimp into egg mixture,
then the flour mixture. Again dip into
the egg mixture and finally in the coconut bread crumbs. Set aside.
Heat oil to 325 degrees in a deep fry pan over medium high heat. When temperature is reached, add coconut
shrimp a few at a time and fry for about 3 minutes or until golden. Drain on paper towels. Serve hot with Calypso Punch Relish.
Calypso Punch Relish: Combine all ingredients in a
non-reactive bowl. Cover and allow to
marinate 30 minutes before
serving.
Adapted from "Hot!" by Judith Choate. Published in
TimesDaily (